Sunday's dinner was pretty basic -- pork chop seasoned with salt, pepper and tarragon before being pan fried, baked yam with butter and steamed broccoli. I didn't have energy to get fancy after cooking this other dish for the week.
Green Chile Pork Pozole
4 servings
(From the April 2009 issue of Bon Appetit)
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 cloves garlic, chopped
1 pound pork tenderloin, cut into 1/2-inch cubes
5 cups (or more) low-salt chicken broth
2 15-ounce cans white or golden hominy, drained
12 ounces fresh tomatillos, husked, rinsed, coarsely chopped
2 7-ounce cans diced mild green chiles, drained
4 teaspoons ground cumin
4 teaspoons chile powder
1/4 cup chopped fresh cilantro plus additional for garnish
Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, about 3 minutes. Add 5 cups broth and next 5 ingredients. Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divide among bowls, sprinkle with additional cilantro, and serve.
I'm still trying to figure out this serving size thing. What is pictured I put into a container today for lunch. And could barely finish it. What's left in the fridge is more than three times the amount as was in the bowl. Obviously I'm using the wrong size of bowl for their servings. So for me it's probably more like six to eight servings. Oh, and yes, it was plenty tasty.
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